The textures in this scallop recipe are beautifully complementary, with crisp tempura, creamy pâté and citrus marinated salmon. Nigel Haworth's innovative dish makes a fantastic seafood starter, and will leave you with plenty of leftover scallop roe pâté - try serving this with crispbreads or crackers as a quick and easy canapé.
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Preheat a water bath to 65°C
Begin by preparing the pâté. Trim the scallop roes, wash thoroughly under cold running water then drain well and set to one side. Sweat the shallots and garlic in a dash of oil then add the alcohols, sugar and seasoning. Reduce down to a jam-like consistency then allow to cool
150g of scallop roe
1 dash of oil
2 shallots, sliced
1 garlic clove
100ml of white port
50ml of Madeira
50ml of brandy
1g of salt
2g of pink salt
black pepper, 3 turns of the mill
1g of sugar
Place the scallop roes in a vac pack bag along with the shallot jam. Season again and seal tightly, then cook in the water bath for 10 minutes
Remove the roes from the water bath and place in the freezer until they are completely cold. Transfer to a Pacojet with the melted butter and then freeze, blitz twice and reserve. Alternatively, simply blitz in a blender until it forms a smooth pâté. Set aside until ready to serve
100g of unsalted butter, melted
To make the marinated salmon, mix together the lemon, wine, dill, sugar and seasoning and place into a vacuum bag with the salmon. Vacuum pack and leave in the bag for 30 minutes
10g of salt
10g of sugar
1 unwaxed lemon, zested
10ml of white wine
1 pinch of white pepper
200g of salmon belly, skin-on
After this time, remove the salmon from the bag and brush off the marinade. Remove the skin and dice the salmon into 1cm cubes, then set aside until required
For the crème fraîche dressing mix together the crème fraîche with the lemon juice, salt and pepper to taste and refrigerate. Blitz the nori sheets to a powder in a blender and reserve to sprinkle over the crème fraîche dressing when ready to serve
2 sheets of nori seaweed
200g of crème fraîche
2 lemons, juiced and zested
Preheat a deep-fryer to 180°C
Meanwhile, prepare the tempura. Gently whisk all of the ingredients together until combined and they form a batter. Cut the scallops in half and season with salt and lemon juice then dust each piece of scallop with self-raising-flour.
100g of potato starch
100g of cornflour
100g of self-raising flour
350g of sparkling water, ice-cold
5g of salt
4 scallops, large
Dip each scallop piece into the batter mix until completely covered and lower into the fryer. Fry for 1-2 minutes until light and crispy then drain on kitchen paper. Season with salt
To plate, spoon the the crème fraîche dressing liberally around a medium sized plate. Place the tempura scallops to one side and arrange the salmon belly alongside. Finish with a small quenelle of scallop roe and garnish with the sea vegetables, dill and a pinch of nori powder
sea lettuce, 16 pieces
sea beet, 4 leaves
ice lettuce, 12 pieces
12 sprigs of dill
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